Commercial Food Service classes incorporate fundamental quantity food preparation, basic nutrition and menu planning, and management training. It is specially designed to give the student both academic study as well as ample laboratory experience. Training will include selection and grading identification of meats, seafood, fruits, vegetables and staple items as well as various methods of preparation and service. Emphasis is given on convenience foods as they are currently marketed. Workplace communication and human relations are included as part of the training. A brief history of food service with projections and trends are covered. This program is designed to prepare the student for employment.